- Begin by marinating the tofu. Combine the tamari, mirin, brown rice vinegar, honey and seasoning in wide and shallow dish large enough to fit the tofu in a single layer.
- Add the tofu pieces and marinate for 30-60 minutes.
- Remove the tofu pieces to a clean plate and reserve the marinade.
- Heat a large non-stick pan over medium heat.
- Once the pan is heated, add the tofu pieces to the hot pan (work in batches if necessary to prevent overcrowding). Increase the temperature to medium-high.
- Turn the tofu pieces after about one minute – they should be lightly colored on the cooked side.
- Cook another minute. Remove the cooked tofu to a clean plate and continue with any uncooked tofu.
- Once all of the tofu is cooked, return them to the hot pan and add all of the marinade.
- Cook until nearly evaporated and the marinade becomes a glaze. Toss the tofu well in the glaze.
- Serve hot with steamed rice and some steamed vegetables.
Use salt to season and chili flakes to taste.
Tofu is an excellent ingredient to test this theory of no-oil cooking because most people feel it is really rather bland in flavor. But after marinating the tofu to infuse rich flavors, then sautéing it in a dry pan to caramelize the exterior and finally reducing the marinade to a concentrated glaze in the pan with the tofu, we think you will also be convinced that the fat is simply unnecessary.
Jack McNulty takes you through the recipe step-by-step